This is my beginning at the blog and I wanted to begin with something really easy and really Spanish as the Spanish Potato omelette. Simple and delicious and a must in the Spanish cuisine. .
Let me introduce myself: my name is Fran, Spanish with a Greek/American/British heart. You may wonder why? Well, I spend some time studying Greek and I love the culture of this country, this is why we have some Greek recipes at the blog. The American/British heart was born when I became an English teacher.
I will be in charge of two sections at the blog CatBásicas, i.e. easy recipes and Los Tés de Fran, where I will write about my favorite teas.
The discussion when cooking Spanish potato omelette is whether using onion or not in it. At home, we never use onion in it.
Por si queda alguna duda, ahí va el vídeo que lo explica todo 😀
– Adding a pressed garlic and parsley is not a bad idea before curdling your omelette.
– When remove it from heat, put it on kitchen paper to absorb some extra fat.
– If you wish to add onion, cut it in julianne and add it to the potatoes before putting them in the microwave.
– It is an ideal snack/dish for your take-aways to the office, when watching football, or on your car boot parties.
Spanish Potato Omelette is healthy and and quick snack!
5 or 6 eggs
600 -700 gr (1 & 1/2 lb) potatoes
50 ml (1 cup) extra virgin olive oil
1 onion (optional)
How to make Spanish Potato Omelette in the microwave?
1.- Peel and wash the potatoes and cut them in thin slices. Once you have done this, put them in a microwave tray, add the salt and the olive oil. Cover the tray with or if you have a microwave casserole, use the same lid. Cook for 20 minutes at maximum heat ( 700w).
2.- In the meantime, whisk the eggs with a pinch of salt. Better to have an extra egg than having one less.
3.- Heat a little olive oil at high heat in a pan.
4.- When the potatoes are ready, mix them with the egg. (If you have done more than expected, you may keep them as garnish on any other occasion: we name them "patatas a lo pobre" and together with fried green peppers, and pork sirloin, you get a plato alpujarreño "a typical dish from the Granada-Almería mountains range).
5.- Pour the mixture of potatoes and egg in the pan and lower the heat. Move the pan carefully so the omelette doesn't get stuck to the bottom of the pan.
6.- When the omelette starts making bubbles means that it is curdle, and this is when you have to turn the omelette. Use a bigger plate or lid and do a quick 180º movement and then slip it to the pan again and give it a round shape using a spatula.
7.- It is convenient to turn the omelette a few times so it gets curdle uniformly.
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